Tuesday, 19 March 2013

Honey Buttermilk Bread

Buttermilk makes everything moist and tender. I love it in breads, in chocolate cakes or it is perfect for tenderizing chicken. They always sell it in large containers so when I buy it I have to come up with multiple things to make with it to avoid wasting it. Next time you see some in the store pick it up you might just be amazed!

You will need:

1 1/2 cups buttermilk

1 cup instant/quick cooking oats

1 cup warm water

2 tsp dry yeast

1/2 olive oil

1/2 cup honey

1 cup whole wheat flour

3 cups all purpose flour or bread flour

1 tsp salt

Step 1: place buttermilk and oats in a small bowl or measuring cup and stir to combine. Microwave on high for 1 minute. Set aside to cool.

Step 2: stir yeast in warm water and leave 5 minutes to bloom and activate. If you see yeast rise and bubble to top of water it is fresh and active.

Step 3: add yeast, buttermilk oat mix, olive oil, honey and whole wheat flour into the bowl of a stand mixer or in a large bowl if mixing by hand. Mix well and leave 20- 30 minutes.

Step 4: add 2 1/2 cups of the white flour and the salt and run the mixer for 5-7 minutes to combine well. I like to remove the wet sticky dough from the mixer at this stage and combine the last 1/2 cup by hand on the counter. If you are kneading entirely by hand you will need to add all the flour and possibly a bit more on the counter. I found this amount of flour perfect for a slightly sticky dough once done. It was slightly wet however because there was oil in the dough it did not stick to my hands once I was done.

Step 5: place in a lightly floured large bowl and cover with plastic. Let rise until double in size 1-2 hours (I typically let it go the 2 hours - it is more important that it be doubled rather than to focus on an exact time.

Step 6: turn out dough on a lightly floured counter and deflate. Divide into two and flatten into a rectangle. Roll up starting at the width end tightly and place in an oiled loaf pan. Cover and let rise another hour.

Step 7: bake in a preheated 375 degree F oven for approx 25 - 35 minutes or until nicely browned on top. Before baking you can brush with egg wash or spray with water and sprinkle some oats on top. I used water. Turn out on cooling rack and allow to cool completely.

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Glad you stopped by. I hope this is a good place to get ideas for dinner or dessert with lots of pictures to help guide you along the way. My goal is to be clear with a bit of humour tossed in. My nephew says it sounds like we are just talking in my kitchen... Perfect!

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I am a passionate home cook and have a Certificate of Sensory Aptitude in Olive Oil and am working on a 3 year Professional Olive Oil Taster Course. I like to show you how to use great Extra Virgin Olive Oils in your kitchen and I am always dreaming of the next great meal! Come cook with me.